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Almond Tassies

A rich buttery crust holds a meringue filling flavored with almond paste. With their delicate, dainty look, these cookies would be especially nice for a ladies' luncheon. —Helen Verbeke, Clifton, New Jersey
  • Total Time
    Prep: 30 min. Bake: 20 min. + cooling
  • Makes
    4 dozen

Ingredients

  • 2 cups butter, softened
  • 1 cup sugar
  • 2 egg yolks
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • FILLING:
  • 1 can (8 ounces) almond paste
  • 1 cup plus 1 tablespoon sugar, divided
  • 2 egg yolks
  • 1 teaspoon lemon juice
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped pecans

Directions

  • In a bowl, cream the butter, sugar and egg yolks. Gradually add flour and salt. Divide dough into fourths; roll each portion into 12 small balls. Press each ball onto the bottom and up the sides of a greased miniature muffin cup; set aside.
  • For filling, combine almond paste, 1 cup sugar, egg yolks and lemon juice in a large bowl. In a small bowl, beat egg whites until soft peaks form; beat in vanilla and remaining sugar until stiff peaks form. Beat into the almond mixture.
  • Fill prepared cups three-fourths full. Sprinkle with pecans. Bake at 325° for 20-25 minutes or until lightly browned. Cool on a wire racks for 10 minutes. Carefully remove tassies from pans.

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Reviews

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Average Rating:
  • pjnlmt
    Dec 21, 2009

    My husband LOVES almond paste so I thought I would surprise him with these tassies. (I found the recipe my accident when looking for another recipe with almond paste.) OH MY GOSH!!! He was in heaven! Even my daughter-in-law wanted the recipe and she deosn't like to cook much! I will definitely make these again and again and again!!